Albert Ménès persaillotte is one of the House's signature creations. Made with garlic, parsley, shallot and salt, this special-recipe persaillotte is essential for making garlic butter. It accompanies snails, clams, Easter lamb and slices of cold beef. Added to breadcrumbs, it can be scattered over a rack of lamb or Provençal-style tomatoes. It also seasons omelettes and vinaigrettes.